Basic Fish Veloute

Ingredients
Fish Bones and Trimmings
Parsley Stalks
Peppercorns
Bay Leaves
Lemons
Thyme
Butter
Flour

Method

Make fish stock with bones and trimmings (also cooking liquor from scallops), parsley stalks, peppercorns, bay leaves, lemons and a little thyme.

Reduce well.

Make a blonde roux with butter and flour.

Add fish stock, boiling sauce between each ladleful.

Put on a very low heat and cook for 20-30 minutes.

Strain.

Remarks
This is the basic stock for the sauce for Scallops Bonne Femme. From the entree selection Quenelles de Poisson $3.90 (delicate fish dumplings-souffle poached in a fish stock and served with fish veloute)